Breakfast Fruit Chimichangas Recipe
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Ingredients : Breakfast Fruit Chimichangas Recipe
Apricot Basting Sauce
8 oz Cream Cheese Softened
1/2 cup Ricotta Cheese
1/4 cup Sugar
1 tsp Orange Peel, Grated
6 Flour Tortillas *
1/4 cup Apricot Preserves
1 large Egg, Beaten
2 tbsp Butter, Softened
1 cup Apricots, Sliced
* Flour Tortillas should be 8-inches in diameter and be warm.
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~----------------- Prepare apricot basting sauce; set aside. Heat
oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and
orange peel thoroughly. Spoon about 1/4 cup of the mixture into the
center of each tortilla; top with 1 Tbls of preserves. Fold one end
of the tortilla up about 1-inch over mixture; fold in the right and
left sides over the folded end and then fold the remaining side to
overlap the others. Brush the edges with egg to seal. Brush each with
margarine. Place seam sides down on an ungreased jelly roll pan, 15
1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and
the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot
Basting Sauce.
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